Special instructions and/or Customer Referral (get a free meal kit for EVERY referral that orders!)

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Meal Description

Wild
Boar, also known as Wild Hog, Feral Pig, Feral Hog, Old World Swine,
Razorbacks, or Eurasian Wild Boar, have been hunted since ancient times.Starting with the Greeks and Romans, Wild
Boar remained a source of food throughout the middle ages.Today, Wild Boar is treasured throughout
Europe and Asia for its taste, and is known as Sanglier in French and Cinghiale
in Italian.

Wild
boar meat is similar to pork, however with a dark red color and more intense
flavor, but without the gameness. Their diet
includes acorns, grass, roots, apples or really anything they can find, and it
is the diet which gives the meat its unique flavor profile. As with most game meat, Wild Boar is
relatively healthy being much leaner than pork with less fat and cholesterol
with a greater nutritional value.

Our Wild
Boar comes from Texas and are truly wild, as they are hunted and then processed
in USDA facilities. Truly a free range
animal, Texas state laws requires the board must be captured alive and humanely
handled for harvest purposes.

We will
first brine the Wild Boar in a solution of 5% salt and aromatics. The brine will help dissolve part of the
protein structure leading to greater absorption capacity. These dissolved
proteins creates more tender meat and the flavor improves by allowing the
aromatics in the brine to be absorbed into the meat. The Wild Boar will then be cooked Sous Vide
for several hours, thus allowing the final dish to be completed in less than 30
min.

A ragù
is an Italian Meat sauce, typically flavored with tomato and herbs. We will provide Guanciale, or Italian cured
pork jowl, as a base for the sauce to which mirepoix, tomato, Nepitella, and
Red Wine/Stock will be added. The last
step is to reheat the Sous Vide Wild Boar in the sauce. The Wild Boar Ragù is to be served over
creamy polenta.

Bon Appétit!

Time to Cook: 30 min.

Cook by Day: Sunday

Items included (serves 2)

Sous Vide Wild Boar

Guanciale (Cured Pork Jowl)

Nepitella

Mirepoix

Flour (for Roux)

Tomatoes and Tomato Paste

Reduced Red Wine & Veal Stock

Polenta & Milk

*Menu items subject to slight variation based on the availability of fresh ingredients; Picture is not necessarily representative of final dish